Prep time15 minutes
Cook Time1 hour 25 minutes
Equipment: The Ultimate Skillet
5 cloves garlic, peeled
1 tablespoon unsalted butter, room temperature
2 pounds Yukon gold potatoes, thinly sliced on a mandolin or by hand
1 ½ cup heavy cream
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon thyme leaves
¼ teaspoon fresh nutmeg
1 cup gruyere cheese, grated
¼ cup parmesan cheese, grated
Preheat the oven to 375℉ (190℃).
Cut 1 garlic clove in half and rub the cut side all over the inside of a 10 inch cast iron skillet. Smear the inside of the skillet with the softened butter.
Arrange potatoes at an angle in the prepared pan. Shingle them until the bottom of the skillet is covered. Set aside.
Add heavy cream, salt, pepper, thyme, and nutmeg to a saucepan. Grate the remaining cloves of garlic and add them to pan. Bring to a low simmer. Remove from the heat and pour over the potatoes. Cover tightly with foil. Bake 45-50 minutes until potatoes are creamy and tender.
Remove from the oven and top with gruyere and parmesan cheese. Return to the oven uncovered and bake until the cheese is melted and golden, about 15 minutes.
Let cool 10-15 minutes before serving.